Chicken strips or bits dipped in a zesty sauce were popular long before Buffalo chicken wings. This updated version is made with breast meat to reduce the fat.

Ingredients:

4 skinned and boned chicken breast halves (about 5 o.z. each)
1/2 cup apricot preserves
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon ground ginger
1/8 teaspoon hot red pepper sauce

Directions:

Preheat the oven to 350°F. Cut the chicken breast halves into bite-size pieces. Arrange the chicken pieces in a single layer in a lightly greased 13" x 9" x 2" baking pan. Bake for 10 minutes or until chicken is cooked through. Drain juices from cooked chicken.
Meanwhile, cup up the large pieces in the apricot preserves. In a small bowl, stir the apricot preserves, soy sauce, garlic, ginger, and red pepper sauce until well mixed. Spoon the apricot mixture over the chicken pieces in the baking pan. Bake for 5 minutes more or until heated through. Place the chicken pieces and apricot mixture in a small chafing dish or shallow serving dish and use toothpicks to serve. Makes 10 to 12 servings.